Ron’s Chili, Lemon, Basil Veggie Fettucini
8 oz container baby Portobello mushrooms sliced
1 medium onion cut into 1 in strips
1/2 package sugar snap peas
3 cloves garlic
lemon juice from 1/2 lemon
1 T basil or about 6 fresh leaves
1/2 t oregano
salt and pepper to taste
1 T chili powder
Saute mushrooms, onions, garlic in olive oil for 3-5 minutes. Add snap peas, lemon juice, basil, oregano, chili powder, salt and pepper. Saute for about 2-3 more minutes and then turn off heat. Serve over Aldente Fettucini noodles. Add halved cherry tomatoes and fresh parmesan cheese before serving.
Ron’s recipes are forever changing. Today we are having the above recipe with fresh green beans sauted with olive oil and garlic. Green beans take longer to cook than snap peas, so have to cook those first and then add onions and mushrooms.
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